Indulge in a succulent and savory dish that satisfies both your taste buds and dietary needs with our paleo pork loin roast with delicious garlic and rosemary flavor. This dish is perfect for those following a paleo or keto diet and is both AIP-friendly and easy to make.
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Pork Loin Roast
The tender pork loin roast is infused with minced garlic and freshly chopped rosemary leaves, creating a mouth-watering aroma that will fill your kitchen. The roast is then cooked to perfection, allowing the flavors to meld together and creating a delectable dish that is sure to impress.
One of the challenges with pork loin is keeping it moist and tender, but with our recipe, you’ll have no worries. By rubbing the garlic and rosemary mixture all over the pork roast and cooking it at the right temperature, you can ensure that your pork loin roast is juicy and tender every time. Plus, we always recommend letting the meat rest before slicing. This retains moisture and gives you that tender moist slice every time.
Looking for the perfect side dishes to accompany your pork roast? Pair it with roasted vegetables like this Dijon and pecan asparagus recipe. So tasty and filled with flavor and nutrients! You could even whip up a batch of classic paleo mashed potatoes for a comfort food side to go with this pork loin roast.
Ingredients
Serves: 8 Prep Time: 10 minutes Cook Time: 55 minutes
- 4 cloves garlic, minced
- 4 teaspoon fresh rosemary leaves, chopped
- 2 whole rosemary sprigs
- 2 ½ lb boneless pork loin roast
- 3 tablespoon cooking fat
- Sea salt and black pepper, to taste
How to Make a Pork Loin Roast with Garlic and Rosemary
Preheat your oven to 400°F/200°C.
In a small bowl, mix together the minced garlic, chopped rosemary leaves, and 2 tablespoons of your preferred cooking fat. Add salt and black pepper to taste.
Then rub the mixture of herbs and fat all over the roast. Place it into a baking dish fat side down.
Roast in the oven for 40 minutes. Then, turn the pork loin roast over so the fat side is facing up. Continue cooking for another 25 minutes, until it has reached 145°F internally at the thickest point.
Remove the roast from the oven and set it aside to rest for 10 minutes. Do not slice until the roast has rested.
While it rests, place the roasting pan or Dutch oven on medium heat on the cooktop. Heat the liquid in the pan, whisking in the remaining 1 tablespoon of cooking fat. Cook for 4 to 5 minutes to reduce.
Serve the sliced pork roast with sauce over the top.
More Pork Loin Recipes
Need more ideas for using pork roast loin in your meal plan? Below are a few of our favorites for you to check out! Bookmark your favorites to make soon!
Not only does this dish taste incredible, but it is also packed with nutritional benefits. Pork loin is a great source of protein, vitamin B6, and niacin, all of which are essential for maintaining a healthy diet. By following our recipe, you’ll be able to indulge in a delicious meal that keeps you on track with your dietary goals.
📖 Recipe
Pork Loin Roast with Garlic and Rosemary
This paleo pork loin roast is a family favorite with the rich flavor of garlic and fresh rosemary in every bite! Fast prep and an easy to manage cooking process, it’s ideal for anyone in the kitchen!
Ingredients
- 4 cloves garlic minced
- 4 teaspoon fresh rosemary leaves chopped
- 2 whole rosemary sprigs
- 2 ½ lb boneless pork loin roast
- 3 tablespoon cooking fat beef tallow, lard, or bacon grease
- Sea salt and black pepper to taste
Instructions
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Begin by preheating your oven to 400 F.
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In a mixing bowl, combine minced garlic and chopped rosemary leaves with 2 tablespoons of cooking fat. Add sea salt and freshly ground black pepper to taste.
4 cloves garlic, 4 teaspoon fresh rosemary leaves, 3 tablespoon cooking fat, Sea salt and black pepper
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Take the mixture and rub it all over the pork roast. Place the roast in a roasting pan with the fat side facing down.
2 ½ lb boneless pork loin roast
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Put the roasting pan in the oven and roast for 30 minutes. After 30 minutes, flip the roast over so that the fat side is facing up. Add the additional rosemary to the pan. Roast for another 25 minutes, or until the pork is well cooked.
2 whole rosemary sprigs
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Once the roast is done, take it out of the oven and set it aside to rest for about 10 minutes.
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While the pork is resting, place the roasting pan on the stove top over medium heat. Remove the rosemary sprigs, and then whisk in about 1 tablespoon of cooking fat to the liquid.
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To serve, slice the pork roast and drizzle the hot cooking liquid from the roasting pan over the top as the sauce.
Notes
- For safety, the pork roast should be cooked to 145°F internally at the thickest point.
- If the fatty side is thicker, slice through with a knife and tuck some of the rosemary leaves into the cuts to add more flavor.
- If the meat does not release much liquid in the pan, use the pan drippings and cooking fat along with broth to make a simple sauce before serving.
Nutrition
Serving: 8gCalories: 237kcalCarbohydrates: 0.01gProtein: 32gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 89mgSodium: 69mgPotassium: 530mgFiber: 0.01gVitamin A: 1IUVitamin C: 0.01mgCalcium: 7mgIron: 1mg